Tofu saltato con funghi neri e peperoni


gourmet
Preparation time
Difficulty
Cooking time
Servings
Tofu saltato con funghi neri e peperoni in salsa agrodolce, un piatto ispirato alla cucina asiatica, perfetto sia in versione vegana che con aggiunta di proteine a piacere.
Ingredients
- Tofu200 g
- Spring onion25 g
- Black Auricularia mushrooms (dried)20 u (40 g)
- Soy sauce2 tablespoons
- Rice vinegar1 tablespoon
- Garlic1 clove
- Bell pepper1 u (220 g)
- Cornstarch (Maizena)1 tablespoon
- Sesame oil1 teaspoon
- Vegetable oil1 tablespoon
- Brown sugar1 tablespoon
- Chili pepperto taste
Procedure
0. Soak the black mushrooms in hot water for 15 minutes, then drain and chop them. Dice the tofu and coat it in cornstarch for extra crunch. Slice the bell pepper and spring onion into thin strips.
1. In a small bowl, combine the soy sauce, vinegar, sugar, sesame oil, chili pepper, and water. Add a teaspoon of dissolved cornstarch and mix well.
2. Heat the oil in a pan or wok and fry the tofu until golden brown, then set aside.
3. In the same pan, sauté the minced garlic and spring onion for 1 minute. Add the peppers and mushrooms and sauté over high heat for 3 minutes.
4. Return the tofu to the pan, add the sauce, and cook for 1-2 minutes, until thickened. Serve and garnish with additional fresh spring onions or sesame seeds. Perfect with basmati rice or noodles! Inspired?
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Creation date Mar 02, 2025
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.